Step 2

In a large Dutch oven or stockpot, add the celery, onion, garlic, peppercorns and chicken. Add enough water to cover completely; bring to a boil over medium heat. Reduce the heat to maintain a gentle simmer and cook, skimming the surface occasionally for impurities, until the chicken is fully cooked and falling off the bone, 55 minutes to 1 hour.

Step 3

Transfer the chicken to a plate. Using a fine mesh strainer, strain the stock into a clean saucepan and keep warm over medium-low heat. Remove the chicken from the bone and shred with a fork. If you have more meat (or stock) than you would like to serve, you can freeze it for another use.

Step 4

Whisk the miso into the stock and add the cannellini beans, spinach and shredded chicken. Season to taste with salt and pepper. Divide among bowls and garnish with dill before serving.